Buffalo Pork Tenderloin
Buffalo Pork Tenderloin
Ingredients
- ¾ lb (340 g) Brussels sprouts, halved
- 2 tbsp (30 ml) vegetable oil
- 2 pork tenderloins, about ¾ lb (340 g) each, trimmed
- 1/3 cup (75 g) butter
- ¼ cup (60 ml) hot sauce (Frank’s Red Hot-style)
- 2 tbsp brown sugar
- 2 tbsp (30 ml) red wine vinegar
- 3 celery stalks, cut into sticks
- ¼ cup (60 ml) mayonnaise
- ¼ cup (60 ml) plain yogurt or sour cream
- 3 oz (85 g) blue cheese, crumbled (see note)
- 2 tbsp chives, finely chopped (optional)
Instructions
- With one rack in the middle position and another at the bottom, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, combine the Brussels sprouts with the oil. Season with salt and pepper. Bake on the centre rack of the oven for 15 minutes, stirring halfway through.
- Meanwhile, in an ovenproof skillet over high heat, brown the pork in 1 tbsp of the butter. Season with salt and pepper. Bake on the lower rack of the oven for 12 minutes or until cooked but still pink at the centre. Set aside on a plate to rest for 5 minutes.
- In the same skillet over medium-high heat, bring the remaining butter, the hot sauce, brown sugar and vinegar to a boil. Simmer for 2 minutes. Add the pork and coat well with the sauce. On a work surface, slice the pork.
Buffalo Pork Tenderloin